Subscribe
Home Blog Page 206

Cider‑Glazed Pork Loin with Apples & Potatoes

By
staff-author
-
0
An aerial shot of Cider-Glazed Pork Loin with Roasted Apples and Potatoes in a roasting tray.

A simple glaze makes this Cider-Glazed Pork Loin with Roasted Apples and Potatoes recipe a perfect weeknight dinner… but it’s also good enough for a special Sunday meal, too.

Do Purple Potatoes Taste Different Than Russet Potatoes?

While both are members of the solanum tuberosum species, purple potatoes contain higher levels of anthocyanins, which gives them their vibrant color. These anthocyanins also happen to contribute to a slightly nuttier, earthier, and almost slightly sweet taste in comparison to russet potatoes. Outside of the taste, the texture can vary a little as well. Purple potatoes tend to have a firmer texture which makes them great for roasting with our pork loin.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An aerial shot of Cider-Glazed Pork Loin with Roasted Apples and Potatoes in a roasting tray.

Cider-Glazed Pork Loin with Roasted Apples and Potatoes

  • Author: Anna Franklin
Print Recipe

Description

Infusing fall flavors into your pork loin can make a big difference in the tender, juicy taste.

Ingredients

Scale

For the glaze:

  • 2 cups apple cider
  • ¼ cup brown sugar
  • 1 bay leaf
  • 3 sage sprigs

For the pork loin:

  • 1 Honeycrisp apple, sliced
  • 1 sweet onion, sliced
  • 2 cups mini purple potatoes, cut in half
  • Salt and pepper to taste
  • 1 pork loin

Instructions

  1. Put all glaze ingredients into a saucepan, reduce until the consistency is thick like honey, and set aside.
  2. On a parchment-lined baking sheet, put apples, onion, and potatoes in a roasting pan. Drizzle with olive oil, salt, and pepper. Place pork loin on top.
  3. Brush loin with glaze, season with salt and pepper, and put into the oven at 400 degrees for around 15 minutes, brushing the loin with glaze every 5 minutes for the whole duration of cooking time. Internal temp should be 145 degrees.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce 

Subscribe to TABLE Magazine‘s print edition.

Twice‑Baked Butternut Squash with Brie

By
staff-author
-
0
An aerial shot of Twice-Baked Butternut Squash with Brie

We love this uniquely tasty encounter between the vegetal sweetness of the squash and the complex creaminess of Brie cheese. It’s easy and unexpectedly delicious! A drive out to a local farm to pick up the squash (and other fresh produce) will also make this recipe an adventure, so it’s doubly worthy of your time.

Why Twice-Bake Butternut Squash?

Twice-baking butternut squash offers several benefits. One big one is that it’s much easier to scoop out the center for stuffing, or to take that fleshy center out as done in this recipe. While the first bake tenderizes the squash, the second bake can bring out new textures and flavors, including a slight crispiness. You can also twice-bake potatoes and other roasting vegetables and legumes to get more of an umami flavor out of them.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An aerial shot of Twice-Baked Butternut Squash with Brie

Twice-Baked Butternut Squash with Brie

  • Author: Anna Franklin
Print Recipe

Description

Twice the baking, twice the flavor.

Ingredients

Scale
  • 1 whole butternut squash, cut in half
  • 2 tbsp olive oil
  • Salt to taste
  • 1 tsp cinnamon
  • ¼ cup brown sugar
  • ½ cup heavy cream
  • ½ cup or so of brie (no harm in adding a little more!)

Instructions

  1. Cut butternut squash in half, remove the seeds, and place on a parchment-lined baking sheet. Drizzle with olive oil, salt, cinnamon, and sugar.
  2. Roast at 350 degrees until fork-tender and remove from oven; let cool until it is able to be handled.
  3. Scoop out the center flesh, leaving ¼- to ½-inch thick walls, and place scooped-out flesh into a bowl. Mix with heavy cream until you have a consistency similar to mashed potato, and place back into the hollowed- out squash.
  4. Top with Brie and more olive oil and bake at 400 degrees until cheese is melted and the squash starts to brown around the edges. Sprinkle with fresh sage and serve hot.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe and Styling by Anna Franklin
Photography by Dave Bryce 

Subscribe to TABLE Magazine’s print edition.

Ham, Beans, and Greens

By
staff-author
-
0
An aerial view of a light brown bowl filled with Ham, Beans, and Greens

This Ham Beans and Greens recipe is a traditional boiled dinner with a surprise addition of wilted escarole to add dimension and texture. A dab of English mustard and some crusty bread makes it a meal. 

Many of us take a break from cooking during the peak-heat of summer. But once things get a little crisp outside, it’s time to ignite the stove and cozy up. This easy-peasy ham, beans, and greens recipe is full of flavorful fall farmers’ market ingredients. 

What is the History of “Beans and Greens”?

You’ll often see beans and greens on the menu at Italian restaurants as an appetizer. Their exact origin is debatable; like many Italian cooking staples in the States, some say that they are an American invention. But a version of beans and greens is a classic Italian “peasant food,” meaning something simple and straightforward that even 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An aerial view of a light brown bowl filled with Ham, Beans, and Greens

Ham, Beans, and Greens

  • Author: Anna Franklin
Print Recipe

Ingredients

Scale
  • 1 smoked ham shank
  • ½ lb dried beans from the farmers’ market, soaked in cold water overnight
  • 2 carrots, minced
  • 1 onion, minced
  • 2 qt chicken stock
  • 2 bay leaves
  • 1 head escarole, chopped
  • Salt and pepper to taste
  • English mustard as condiment for the table

Instructions

  1. Add first 6 ingredients to a pot, excluding the chopped escarole.
  2. Simmer for 3 hours or until the beans are tender and the ham shank is falling off the bone.
  3. Remove the shank and let cool until it is able to be handled. Pick the meat off the bone and return to the pot.
  4. Add escarole and simmer until greens are wilted.
  5. Season with salt and pepper and serve with crusty bread.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce
With Support from Buy Fresh, Buy Local of Western Pennsylvania 

Subscribe to TABLE Magazine‘s print edition.

Avec Moi Cocktail, Inspired by Moulin Rouge! The Musical

By
Star Laliberte
-
0
Two identical red cocktails in tall coupe glasses, garnished with fanned strawberries on a black reflective surface.

A vision of glitz and glam, our Moulin Rouge-inspired cocktail, Avec Moi, delivers a visceral sense of romance with its velvety, jeweled-red, glittery appearance. It’s a slightly sweeter cocktail subtly kissed by the orange flavor of Cointreau, and it finishes with a mild tartness on the palate.

Winner of 10 Tony Awards®, including best musical, Moulin Rouge! The Musical will run at Benedum Center from Wednesday, September 27 – Sunday, October 8, 2023. Visit trustarts.org for tickets.

Avec Moi Cocktail Recipe

INGREDIENTS

2.5 oz Grey Goose Vodka
1 oz raspberry simple syrup (recipe below)
1/2 oz Cointreau
1/2 oz fresh squeezed lemon juice
1/4 oz grenadine
red and silver edible glitter (pinch of each)
strawberries for garnish

INSTRUCTIONS

  1. Add ice to cocktail shaker.
  2. Add vodka, raspberry simple, Cointreau, fresh lemon juice, grenadine, and edible glitters to the cocktail shaker.
  3. Shake until a frost forms on the shaker.
  4. Strain pour into a chilled, tall, coupe glass.
  5. Garnish with a fanned strawberry.

Raspberry Simple Syrup Recipe

INGREDIENTS

1 cup granulated sugar
3/4 cup filtered water
3/4 cup fresh red raspberries

INSTRUCTIONS

  1. Place the sugar and water in a medium saucepan over medium heat. Cook for about 1 minute, stirring constantly until the sugar dissolves.
  2. Add the raspberries and then cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil.
  3. Use a spatula, as needed, to help break down the raspberries.
  4. Once the berries are fully broken down, strain the syrup into a container using a fine mesh sieve or strainer.
  5. Use a spatula to push the syrup through until all the seeds are strained out.
  6. Allow to cool. The syrup will thicken as it cools. The Raspberry Simple Syrup will keep in the refrigerator for up to 3 weeks.

Recipe by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce / Story by Star Laliberte

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.

Cavatelli Recipe with Wurst

By
Abdul Rafay
-
0
Revol Dinnerware Set with Earthy Palette: Cavatelli Salsiccia and Polish Wurst Meal

Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not just history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer, and TABLE contributor.

About This Cavatelli Recipe

Revol designed this classic-of-the-future dinnerware with high edges for less risky eating in the television room. Its gorgeous, earthy palette suggested a game-day sort of meal to Rafael, who paired Della Terra’s cavatelli salsiccia with Polish wurst and simple roasted vegetables. His sour cream, horseradish, and mustard condiments are can’t-miss items.

Wursts are deeply regionalized and have many varieties. Essentially, wurst is just sausage. We prefer smoked types that are made with pork and spices such as fennel. The drier the meat, the less fat content, and they can potentially dry out when grilled or cooked. I like the drier types which have a pronounced rich and meaty flavor.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Revol Dinnerware Set with Earthy Palette: Cavatelli Salsiccia and Polish Wurst Meal

Cavatelli Recipe with Wurst

  • Author: Rafe Vencio
Print Recipe

Description

Enjoy sausage and pasta together.

Ingredients

Scale

For the Cavatelli

  • 4 oz hot fennel sausage
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 1 cup chicken stock
  • 1/2 cup roasted butternut squash, ½-inch diced
  • 1 fresh sage sprig
  • 1 tbsp honey
  • 4 oz cavatelli
  • 2 tbsp Parmesan
  • Mustard condiment (See below)

For the Mustard Condiment

  • ½ cup whole-grain mustard
  • ½ cup spicy brown mustard
  • 2 tbsp Worcestershire
  • ½ cup sour cream
  • 2 tbsp fresh horseradish
  • 1 tbsp chopped dill
  • 1 lemon, juice and zest
  • Pan-seared vegetables:
  • Baby carrots
  • Asparagus
  • Mushrooms, shiitake or shimenji

Instructions

For the Cavatelli:

  1. Cook sausage in butter over medium-high heat, breaking it up as you go, until sausage browns and color develops on the pan.
  2. Deglaze pan with apple cider vinegar, scraping up bits from the pan.
  3. Add chicken stock, sage, honey, and roasted squash to pan. Reduce by half, and taste for salt.
  4. Add cooked pasta, along with 2 tablespoons of pasta cooking water.
  5. Toss pasta with sauce and 1 tablespoon of Parmesan over high heat. Plate and garnish with the rest of Parmesan and fresh sage.

For the mustard condiment: 

  1. Toss with some olive oil until lightly coated and season with salt and fresh ground black pepper.
  2. Sear on a pan or griddle, and char the vegetables hard for some strong roasted flavor.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Photography by Dave Bryce
Story by Keith Recker
Recipe, Food and Styling by Rafael Vencio
Dinnerware Courtesy of Revol

Subscribe to TABLE Magazine’s print edition.

Roasted Cauliflower Soup with Mushrooms & Spinach

By
Jordan Snowden
-
0
Roasted Cauliflower Soup

This hearty Roasted Cauliflower Soup recipe has everything you want in the winter months. It’s comforting and satisfying, while remaining plant-based, low-calorie, and high in fiber. Roasting and puréeing the cauliflower and rutabaga brings depth of flavor, and creaminess, without relying heavily on animal products. To keep it vegan, the small amount of butter in the recipe can be eliminated or swapped with a plant-based butter alternative.

Health Benefits of Cauliflower

Incorporating cauliflower into your meals can add a ton of health benefits while also being delicious. It contains antioxidants like sulforaphane, which may help reduce inflammation and lower the risk of chronic diseases. Some studies also suggest that compounds in cauliflower may have protective effects against certain types of cancer.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Cauliflower Soup

Roasted Cauliflower Soup with Mushrooms and Spinach

  • Author: Kristen Palmer
Print Recipe

Description

Try a nutritious soup that’ll keep you warm and energized through the winter.

Ingredients

Scale
  • 1 garlic head
  • 2 tbsp olive oil
  • 3 thyme sprigs
  • 1 yellow onion
  • 1 medium cauliflower head
  • Salt and pepper to taste
  • 1 rutabaga
  • 4 cups hearty vegetable stock
  • 3 cups water
  • 2 tbsp butter
  • 1 tbsp sherry
  • Mushrooms and wilted spinach (See below)

For the mushrooms and wilted spinach:

  • 10 oz baby bella mushrooms
  • 1 tbsp coconut aminos
  • 1 tbsp butter
  • 1 bag baby spinach

Instructions

  1. Heat oven to 375 degrees.
  2. Remove loose peel from head of garlic and cut off the top. Place in a square of foil and drizzle with 1 tablespoon of olive oil and arrange 3 sprigs of thyme on top. Gather ends of foil over the top of the head of garlic and place in oven. Roast garlic for 1 hour.
  3. Line a baking sheet with foil. Cut onion into quarters. Remove stem and leaves of cauliflower, cut into florets, and toss in large bowl with onion and 1 tablespoon of olive oil.
  4. Arrange on prepared baking sheet, season with salt and pepper, and bake for 1 hour.
  5. Line another baking sheet with foil. Remove the waxy outer layer of rutabaga and cut into 1-inch cubes. Toss with olive oil and spread on baking sheet. Season with salt and pepper and bake for 30 minutes. When rutabaga and cauliflower are done, then increase oven temperature to 400 degrees for the roasting of the mushrooms (see below).
  6. In batches, put cauliflower, rutabaga and roasted garlic cloves in blender with stock and a total of 3 cups of water. When mixture is smooth, pour into a medium pot. Season with salt and pepper, add 2 tablespoon of butter and 1 tablespoon of sherry. Warm on low stirring occasionally to prevent sticking.

For the mushrooms and wilted spinach:

  1. While soup warms, prepare mushrooms and spinach. Slice baby bella mushrooms and toss with 1 tablespoon olive oil, 1 tablespoon coconut aminos, 1 teaspoon thyme leaves, salt, and pepper. Roast on a baking sheet in 400-degree oven for 20 minutes.
  2. In a skillet, melt 1 tablespoon of butter and add spinach. Season with salt and toss until spinach just begins to wilt.
  3. To serve, pour soup into bowls. Float wilted spinach and mushrooms on top of soup in each bowl.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story and Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Brown Rice and Lentil Salad with Citrus & Roasted Fennel

By
ZAIN
-
0
Brown Rice and Lentil Salad with Citrus & Roasted Fennel served in a black plate with a steel fork

Craving carbohydrates is normal in the winter. By turning to whole foods like rice and lentils, however, you can satisfy that craving but also get nutrients that you won’t get from pasta or breads. Lentils are a high quality, plant-based source of protein but lack some amino acids. Pairing them with rice gives you the full scope of amino acids. Fennel often goes unnoticed or underused but has amazing health benefits. In Eastern medicine it is eaten in winter to tonify the kidneys and improve circulation. Like citrus, it also supports the immune system and is a source of fiber and folate.  Fennel is in season in winter and can be found in most grocery stores in refrigeration near the greens and herbs.

Health Benefits of Lentils

This lentil salad is a nutritional powerhouse. The combination of lentils and rice give it protein, so if you’re doing Meatless Mondays or trying to cut out meat, this is a great way to keep protein in your diet. The combination of protein and fiber in lentils also helps regulate blood sugar levels, making them a good option for people with diabetes.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brown Rice and Lentil Salad with Citrus & Roasted Fennel served in a black plate with a steel fork

Brown Rice and Lentil Salad with Citrus & Roasted Fennel

  • Author: Kristen Palmer
Print Recipe

Description

A healthy, protein-rich salad.

Ingredients

Scale
  • 2 oranges
  • 1 grapefruit
  • 2 tbsp whole coriander seeds
  • 2 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1 tbsp grapefruit juice, reserved from fresh grapefruit
  • 1 tbsp honey
  • 1/2 tsp salt
  • Fresh black pepper
  • 1 large fennel bulb with fronds
  • 2 tbsp olive oil
  • 1 cup uncooked brown rice
  • 1/2 cup dried green lentils
  • 1/4 cup sunflower seeds, roasted and salted

Instructions

  1. Heat oven to 425 degrees. Supreme citrus fruits, reserving 1 tablespoon of grapefruit juice for dressing. 
  2. To make dressing, toast coriander seeds in a dry frying pan until they smell nutty. Cool, then grind in a spice grinder. Whisk or blend together vinegar, olive oil, grapefruit juice, honey, salt and pepper and set aside.
  3. To prepare fennel, remove bottom and top, saving fronds. Chop fennel bulb into 1-inch pieces, toss with 2 tablespoons olive oil, and season with salt and pepper. Place fennel on a baking sheet and roast for 35 minutes.
  4. Cook rice and lentils according to package directions.
  5. Chop 2 tablespoons of the reserved fennel fronds.
  6. When rice and lentils are done, combine with dressing, and fennel, stir to combine. Fold in citrus and fennel fronds. Sprinkle with sunflower seeds.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Story and Recipes by Kristen Palmer
Styling by Anna Franklin
 Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Farro with Beets, Greens & Ginger Dressing

By
ZAIN
-
0
Farro served with Beets, Greens & Ginger Dressing in a skillet with a spoon on the side

Farro is nutty, chewy, and has more fiber than most grains. For all of us looking for an easy, healthy weeknight dinner, a farro with beets salad is a great place to start. Everything in this recipe promotes good digestion and is full of nutrients that ward off chronic disease. Ginger is warming and soothing to the stomach. The roasted beets add sweetness but are also one of the most nutrient-dense foods you can find, a characteristic of foods with the deep colors. Like deep purple beets, dark greens offer high amounts of minerals and vitamins for very few calories. 

Health Benefits of Farro

Farro is a good source of fiber, protein, vitamins (like B vitamins), and minerals (such as magnesium, iron, and zinc). The whole grain nature of farro can contribute to heart health by improving cholesterol profiles and reducing the risk of heart disease. The complex carbohydrates in farro also provide a steady source of energy, making farro with beets and ginger dressing a great fuel-up for active lifestyles.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Farro served with Beets, Greens & Ginger Dressing in a skillet with a spoon on the side

Farro with Beets, Greens & Ginger Dressing

  • Author: Kristen Palmer
Print Recipe

Description

A healthy form of dressing.

Ingredients

Scale

For the salad:

  • 3 medium beets with greens
  • 1 bunch mustard greens
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • Fresh black pepper

For the dressing:

  • 2 tablespoon fresh ginger, grated
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 garlic
  • 1 tbsp water
  • 1 cup farro
  • 2 teaspoons sesame oil
  • 1 tablespoon minced garlic

Instructions

  1. Heat oven to 425 degrees. Remove greens from beets, scrub beets, and wash greens. Cut dry beet and mustard greens into ribbons and set aside. Peel beets and cut into ½-inch cubes. Toss beets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and fresh pepper. Place on a foil-lined baking sheet. Roast beets for 30 minutes.
  2. Combine all dressing ingredients and blend using a blender or immersion blender. If whisking, finely chop or grate garlic.
  3. Bring a sauce pot of salted water to a boil. Add farro and cook according to package directions.
  4. In a large skillet wilt beet and mustard greens in batches, with 1 tablespoon olive oil and 2 teaspoon sesame oil, minced garlic, and salt.
  5. In a large bowl combine farro, beets, greens, and dressing, tossing to combine.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

California Quinoa Salad

By
Star Laliberte
-
0
California Quinoa Salad served in a dark black plate with a steel fork

Sara Ghedina was born and raised in Italy, and lived for many years in California. “It was like a dream,” she says of her first glimpse of the Bay Area. The beauty of water, wind and hills made an impression. “I loved how adventuresome Californian cooks are. They mix cultures and ingredients in combinations you wouldn’t think of at first. If I had to choose a favorite cuisine, I’d pick what they call California Fusion, where the state’s fruits and vegetables come together beautifully.”

Healthy and nutritious kale salads are a Californian staple, often vegetarian and vegan. This Mexican-inflected mélange features quinoa, and forms a great base for a range of seasonal variations like black beans, cucumber, tomatoes, toasted pumpkin seeds, or even dried cranberries.

Benefits of Quinoa Salad 

Quinoa is a nutrient-dense superfood. Quinoa contains all nine essential amino acids, making it an excellent protein source for vegetarians and vegans. It’s rich in fiber, which aids digestion, promotes satiety, and helps maintain healthy blood sugar levels. And, naturally gluten-free, quinoa is a great option for those with gluten sensitivities or celiac disease. It makes a hearty base for a salad because it pairs well with vegetables.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
California Quinoa Salad served in a dark black plate with a steel fork

California Quinoa Salad

  • Author: Sara Ghedina
Print Recipe

Description

A fresh and vibrant California Quinoa Salad featuring kale, corn, edamame, bell pepper, avocado, and almonds, tossed in a zesty lime-balsamic dressing.

Ingredients

Scale

For the salad

  • 1/2 cup uncooked quinoa
  • 1 bunch kale, torn into bite-sized pieces
  • Juice of one lime
  • 3/4 cup corn
  • 3/4 cup cooked, shelled edamame
  • 1/2 red onion, thinly sliced
  • 1 red bell pepper, diced
  • 1 avocado, sliced
  • 1/4 cup sliced roasted almonds

For the dressing

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 lime
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper
  • 1/4 teaspoons chili pepper flakes

Instructions

 

  1. Rinse quinoa thoroughly under running water for at least 30 seconds. Drain well. Combine it with 1 cup of water in a saucepan, bring the mixture to a boil over medium-high heat, then decrease the heat enough to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes, allowing it to become fluffy.
  2. Meanwhile, place the kale in a large bowl, drizzle it with the juice of one lime and massage it gently between your hands to soften it. Let it rest for 15 minutes.
  3. Prepare the dressing by whisking together the olive oil, balsamic vinegar, juice and zest of the other lime, salt, pepper and red chili pepper.
  4. When the quinoa is ready, add it to the bowl with the kale, along with the corn, the edamame, the onion and the bell pepper. Drizzle the salad with the dressing and toss well to combine.
  5. Arrange the avocado slices in the bowl and sprinkle the toasted almonds on top.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Check out some more California Fusion Recipes here!

Story, Photography and Styling by Sara Ghedina

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

Beer Brat Stew

By
staff-author
-
0
A large portion of beer brat stew sits next to smaller bowls of the hearty meal.

Prepare this hearty Beer Brat Stew the day before a big hike. Then, you can just warm it up when you get home and turn on one of your favorite movies. We use stout as the secret ingredient. It gives the stew a rich umami flavor you won’t be able to get enough of. Serve it with buttered slices of thick, country bread and you’ll have a full belly in no time. For more stew ideas, check out our other Stew to Warm Your Heart This Winter.

What is Bratwurst? What are Beer Brats? 

Brat summer? Brat fall? Move over for the real brat: bratwurst. This German sausage that features in the beer brat stew has been around since the 1700s. While many foods have “beer” additions that appear for the gluttonous sAmerican palate, beer brat stew is one of the most famous. Beer brats are just sausages that have been boiled in beer before grilling or roasting. You can make them yourself or buy online from retailers like Aldi.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A large portion of beer brat stew sits next to smaller bowls of the hearty meal.

Beer Brat Stew

  • Author: Anna Franklin
Print Recipe

Description

This stew is a filling and heartening meal.

Ingredients

Scale
  • 4 tbsp butter
  • 1 package beer bratwursts (or regular bratwursts), cut into 1-inch slices
  • 3 carrots, cut into 1-inch pieces
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb fingerling potatoes, cut lengthwise
  • ¼ cup flour
  • 1 bottle stout beer
  • 1 qt chicken stock

Instructions

  1. Add butter to a large stock pot, add sausage and cook until browned.
  2. Add carrot, onion, minced garlic, and potatoes, cook until everything starts to brown.
  3. Add ¼ cup flour and stir until the flour is toasted and smells nutty.
  4. Add stout and chicken stock and simmer until all the veggies are softened and the broth is thickened.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

1...205206207...290Page 206 of 290

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Create a free account, or log in.

Gain access to read this content, plus limited free content.

Yes! I would like to receive new content and updates.

Table Magazine wants to know your location.

TABLE Magazine operates regional sites - Knowing your location helps us route you to the appropriate site for the best experience.